New Orleans has emerged five years after Hurricane Katrina and its food scene is as vivacious as ever.
The culinary traditions that built the city haven’t changed. The raucous, table-hopping Friday lunch at Galatoire’s still spills into the dinner hour and ends in a flaming café brulot. Ask anyone on the street about what makes a good gumbo, and you’ll get a 15- minute dissertation on the merits of file- versus roux-thickened. And while the entire region is quietly holding its breath anticipating the long-term effects of the more recent disaster — the BP oil spill — its citizens are still tearing into shrimp-stuffed po’boys at Parkway Bakery, cracking into cold-smoked, fried softshells at Clancy’s, and slurping raw oysters standing at the bar at Casamento’s.
Gourmet Live explores the emerging restaurants in New Orleans with an in-depth look at the people and places shaping this reinvigorated culinary capital. By Colleen Rush with photos by Michael Palumbo.
It’s the opening scene of Quentin Tarantino’s contemporary classic, 1994′s über-violent heist flick Reservoir Dogs. The late Chris Penn as Nice Guy Eddie – the son of the man coordinating the suited bank-robbers-to-be at the table – is calculating the tip after their pre-diamond-robbery coffee shop breakfast. He realizes that Steve Buscemi’s character, a robber we only know by his code name, Mr. Pink, hasn’t tipped. “Come on, throw in a buck,” says Nice Guy Eddie. Mr. Pink leans back, looks at Penn, and delivers the now-classic line:
“Uh-uh. I don’t tip.”
Eddie, stunned: “You don’t tip?”
“Nah, I don’t believe in it.”
“You don’t believe in tipping?”
What follows is a fairly off-color conversation it would be better not to rehash – though it graphically notes what the waitress could do to earn “over twelve
To read the full article, The Death of Tipping, visit Gourmet.com.
We wanted to offer a quick note to acknowledge the discussions and media posts regarding a collection that was in our last release featuring cocktails. To be clear, nothing in Gourmet Live’s first release or as of this posting has included sponsorship.
We will be absolutely explicit in making sure any sponsorships in Gourmet Live are clearly marked and that there’s no confusion regarding their presence in the app. We will definitely be introducing sponsorships soon, and we feel very strongly that they’ll be valuable and rewarding, in keeping with the whole spirit of Gourmet Live. So rest assured that we intend to be 100% transparent any time sponsorships appear in Gourmet Live, because that’s what is best for the community and for sponsors.
We also believe when we do make mistakes – and this was an honest mistake – to fix them promptly. We have added an update to the blog and in the app article pertaining to this collection and we apologize for the error.
On a lighter note, we released our second update to the app, which is filled with brand new content to explore and rewards to earn and share. As always, we look forward to your comments and feedback.
UPDATE 10/8/2010: As of this post update, Gourmet Live has begun to introduce Sponsorship. Readers will gradually notice this start over the weekend and into next week. As stated in our original post, Sponsor participation is in keeping with the spirit of Gourmet Live and clearly indicates the brand we are very happy to be working with in this new way.
“In general I’m not one of those Englishmen who lives in America and spends a lot of time feeling nostalgic about warm beer and Marmite sandwiches, but there are moments when I crave a Fortnum and Mason’s hand raised pork pie, some good English piccalilli, a nice pair of kippers and so on, and I’m clearly not alone in this.” – Geoff Nicholson
Authentic Yorkshire pudding can be hard to come by these days, as America’s take on British cuisine is notoriously far from flattering. But we put one gourmand to the test, asking him to find the best British eats in North America. From mutton to Marmite, what he found is sure to enlighten and inspire the English appetite in us all.
The Gourmet Live team returned from this past weekend’s Chicago Gourmet event, a sold-out food and wine festival presented by Bon Appétit. While in Chicago we had the chance to meet so many of you and to talk to you about Gourmet Live.
We enjoyed hearing your feedback in person and look forward to meeting many more of you at this week’s Epicurious Entertains event in New York City, as well as at BlogHer Food 2010 in San Francisco in two weeks.
We’re traveling from coast to coast to get your feedback, so please let us know if you’ll be at either event or reach us on our Facebook page or by email at email@example.com.
With four Oscar nominations to her name, two young children and a philanthropic partnership with Mario Batali, some may wonder how Hollywood superstar Julianne Moore even has time to eat. But when she’s not busy on the big screen, this Hollywood superstar steps into her kitchen and fires up a feast.
“My mother taught me how to cook, and my sister and I would always start recipes for her. But my mother didn’t buy a lot of cookies, and we weren’t allowed to have candy. She told us that if we made something, then we could eat it, so my sister and I baked really early on … Everything I made was sweet. I made fudge, thin mints, brownies, lemon meringue pie, fruit pies and cakes. I really was on a baking binge for years and years.”
The actress dishes to Gourmet Live about her traditional holiday recipes, her favorite New York City restaurants and what she surprisingly says is the most underrated ingredient.
Mario Batali opens a 42,000-square-foot food emporium during one of the worst recessions in American history. Is it smart thinking or destined for disaster? New York City’s culinary scene may never be the same, and the rest of the country could be next.
“ … It just so happens the team is already entertaining the idea of national expansion. Lidia Bastianich says she was unsure of whether growing would be possible until she saw the impact of the opening. Now she’s getting requests to go to Los Angeles, Chicago, Atlanta. Pasternack contends it could do well in any city in America. It’s not the new incarnation of Whole Foods or Trader Joe’s just yet, but the idea of Batali making cameos at megamarts across the country doesn’t seem that far-fetched at this point.”
Amanda Kludt of Eater NY takes you inside the walls of the Italian warehouse where the prosecco has been flowing non-stop since its opening last week. But will shoppers take to excess in a time of economic trouble?
This has been a very exciting weekend for us. After having launched a little more than 72 hours ago, Gourmet Live has now become the #1 Top Free iPad App in the Lifestyle category on the App Store, a ranking we have held since Friday morning. Of course we are incredibly proud about this impressive stat, and if you read the posts from Gourmet Live collaborators Anil Dash and Michael Wolf, you have a sense of the passion and talent behind this launch.
We are all fully aware that this could never have been possible without all of YOU. Every download, Tweet, Like, comment, post, share, @reply, hashtag, rating and email has added to making our launch week so spectacularly memorable and meaningful. We are so thrilled to have you all be a part of the Gourmet Live experience.
These are just the first of many milestones we hope to share with you, and we will continue to review and respond to your feedback both directly and here on the blog. Thank you for being such an integral part of our journey as we continue to bring you Good Living Rewarded through Gourmet Live.
The Gourmet Live team is headed to Chicago today to attend Chicago Gourmet, presented by Bon Appétit. It will be a weekend of fantastic food and wine from some of the nation’s top chefs and restaurants. Thank you to Bon Appétit for inviting us!
The Gourmet Live Fall Cocktail Collection is a mix of seven original cocktails by James Beard-honored top female mixologist Elayne Duke. We’re sharing one of the recipes with you for the Good as Gold cocktail, which captures the warm, rich flavors of fall in a single glass.
Good as Gold Cocktail
1½ oz. Bulleit Bourbon
½ oz Lustau dry sherry
1½ oz. apple cider
¾ oz. fresh lemon Juice
½ oz. pure maple syrup
Glass: Old Fashioned filled with ice
Garnish: cinnamon stick and apple slice
Directions: Combine all of the ingredients in a mixing glass, then add ice and shake until thoroughly chilled. Strain into an Old Fashioned glass filled with ice. Grate fresh cinnamon on top then garnish with the cinnamon stick and an apple slice.
Elayne Duke has been the head mixologist for Diageo Wine and Spirits for the past five years and has created cocktails for some of New York City’s finest restaurants, including Le Bernardin, Central Park Boathouse and Villa Pacri. She studied mixology as a student of the Beverage Alcohol Resource, America’s premiere course on spirits and cocktails, where she honed her technique under world-renowned mixology experts Paul Pacult, David Wondrich, Steve Olson, Doug Frost and Dale Degroff. In 2009, Elayne was honored by the James Beard Foundation as one of the most prominent female mixologists in the country. Elayne currently teaches monthly spirit seminars at Astor Wine and Spirits in New York City and also teaches classes, conducts spirit tastings and creates specialty cocktails for corporations and private events through her company, Duke on the Rocks.
Eat, Pray, Love – Julia Roberts’ latest release transforms food from an object to an all-star attraction. From spaghetti and gelato to pizza and prosciutto, food plays a central role in a film that highlights the emotional aspect of eating.
Shrek Forever After – Birthday cake becomes the cause for controversy when Shrek realizes that the three little pigs have eaten the celebratory treat, leaving none for him or the triplets.
Date Night – An accidental reservation at one of New York City’s hottest restaurants leaves Tina Fey gushing over truffle risotto while Steve Carrell sips red wine and snaps shots of Claw’s celebrity scene.
The Kids are All Right – From Mark Ruffalo’s co-op grown veggies to Julianne Moore and Annette Bening’s laid-back barbecue fare, food plays the role of family connector and touchstone in this summer release. An additional tasty tidbit: Julianne Moore gives us the inside dish on all things food in this week’s issue of Gourmet Live.
Dinner for Schmucks – While it’s hard to pick just one scene from an entire movie about mealtime, a cameo by the ocean’s most lusted after crustacean undoubtedly steals the show. Any lobster with psychic-inducing abilities is bound to take seafood to a whole new cinematic level.
We’ve been going through your feedback to The App Store, Facebook, Twitter and emails to GourmetLive@condenast.com. Thank you all for being amongst the first to download Gourmet Live! Gourmet Live is a new concept and it’s only with your input that we can create the best experience for you. We wanted to immediately address a few specific questions that were surfacing right now, but stay tuned for more exciting product updates coming soon.
Sharing and Signing in with Facebook or Twitter: You are in control. Before anything is posted to your newsfeed or Twitter, you will have to opt-in to the message shown in the home screen (picture above, left). Nothing that happens prior to registering, even if you do opt-in eventually, is shared. Also, sharing is limited to Rewards you earn and registering to Gourmet Live is not an activity that is disseminated to your network.
Controlling Notifications on Facebook or Twitter: You are in control. It is an ON/OFF switch (pictured above, right) accessed from the upper right-hand “User” icon. Swipe to control how you want to post or not post and revisit that control at any time from the app.
Accessing Rewards and Your “Home Screen”: Once you have logged in, the Rewards Shelf allows you access to what you have earned. You can also go back to any collections you’ve already seen, including the Home Screen. If you are not logged in, you can read anything on the Home Screen without logging in prior to viewing Rewards.
One Last Thing: If you had issues signing in with Facebook yesterday, please do try again, as there were some issues unrelated to Gourmet Live that may have impacted the experience.
We are pleased that so many of you are exploring and enjoying Gourmet Live and hope this clarifies any immediate questions you have about Gourmet Live version 1.01. Thank you for your feedback and we look forward to your continued collaboration.
“The food is phenomenal‚ good not just for a parking lot but better than many meals you might get in a restaurant … Despite the good cheer, there’s a wistful undertone to the proceedings. That’s because one of the crew’s original organizers, James Beard-award-winning chef Bradford Thompson, is notably absent.”
Move beyond the brats and beers stereotype of dining on asphalt with an inside look at tailgating, the gourmet way. Adam Kuban of SeriousEats.com went to the front lines of football to document the tailgating experience. The result is an insider’s guide to the ultimate tailgate, loaded with tips, tricks and an original recipe for Big Blue Barbecue Sauce.
The President’s plate has undoubtedly made waves in Washington. From chili to ice cream and every choice in between, what President Obama is eating has come to represent more than the preferences of his personal palette.
“While Obama’s been eating, he’s also slowly teased a culinary identity out of DC, an unintentional but pivotal side effect. In a place that’s not quite northern or southern, DC has historically had a hard time expressing an epicurean self. It doesn’t really have a signature dish, like the Baltimore crabcake or Maine lobster roll. The closest is the half-smoke, the sausage/hot-dog hybrid that Obama had at Ben’s Chili Bowl. But to most Washingtonians, it’s something that comes out of a warm-water bath from a sidewalk vendor. Most can’t even identify what’s in it or what should go on it.”
Gourmet Live unveils how The Commander in Chief’s culinary choices are shaping a new culinary capital in America.
Gourmet Live is here … and it’s only the start. We’ve spent months planning, preparing, developing and testing, and we’ve shared some of our milestones with you. We are now ready and excited to welcome you to Gourmet Live, now available for download exclusively on iPad in the App Store.
Today is about beginnings for us, and we’re proud to share what is now Gourmet Live version 1.01. We want you to know that Gourmet Live will be informed by your feedback, use and engagement, and we will be paying close attention not just to what you tell us directly, but also to what you share on Twitter, Facebook and the App Store. We made Gourmet Live for you, for us and for everyone who loves to read, share and enjoy food and food culture. We hope that you will collaborate with us as we continue to evolve Gourmet Live.
Download the free Gourmet Live app then start exploring original features, recipes, videos, photos, slideshows and more as you earn and share rewards like a hearty Pasta Collection, a Grilling Collection and an Exclusive Fall Cocktail Collection from Beard-Honored Mixologist, Elayne Duke.
The blog will update frequently with a taste of what you’ll find in the app and more. Don’t have an iPad? Sign up for the RSS feed or for our email alerts to get all of the latest updates on news and developments.
We’ve been simmering for a few weeks, and now we are turning up the heat. Bob Sauerberg, President of Condé Nast, today just earned the first reward within the Gourmet Live test environment. Get a sneak peek and stay tuned because Gourmet Live is getting closer!
Heather Baird of Sprinkles Bakes updates a classic cookie by coating madeleines with caramel sauce and a sprinkle of coarse sea salt. Buttercream “barnacles” (detailed in her recipe) add a final touch of sweetness to her Barnacled Madeleines with Salted Light Caramel.
We scoured the Web for this week’s greatest and latest in recipes, foods news and trends. From homemade pasta with squash to pumpkin-inspired streusel, this week’s roundup highlights the fresh, fall flavors appearing from coast to coast.
Your ideas for barbecued burgers, baby backs, brats and more on the Gourmet Live Facebook page were an inspiration. We’re firing up our grills and also mixing up some seasonal sides like this Escarole, Fennel and Oak-Leaf Salad (pictured above) to pair with all of our flame-kissed entrees.
What side dishes are you planning for the weekend? Share your favorites on the Gourmet Live Facebook page.
This week’s Food Blog Roundup includes inspiration for fall feasting with favorites like Pumpkin Pancakes, oatmeal cookies and apple-inspired entrees and desserts. Check out the latest news and trends below then weigh in with your favorite fall recipes on the Gourmet Live Facebook page.